how to make jam ginger jam

Simple Ginger Marmalade (or Ginger Jam)

Yields1 Serving
Yields1 Serving

Looking for a simple homemade gift to give out this festive season? Here’s a simple recipe of ginger marmalade that you can pack into glass jars, tie with a little bit of brown string and baby’s breath, ready to go.

First off, ginger marmalade you ask? Well, yes. This recipe uses a simple jam-making formula that you can apply to any kind of fruit you like, so if you’re not feeling the fiery warmth of ginger, feel free to substitute with strawberries, oranges, or anything else you fancy.

Ginger marmalade is special because it combines the spicy warmth of the root cooked down with a sweet hit of sugar. This goes great on fruit-and-nut loaves, sourdough bread, or even on the side of a savoury dish (like lamb or chicken). It’s super versatile.

Tips on choosing the right ginger for this recipe:

  • The fibrous, stringy parts of ginger root won’t soften as much while cooking, so be careful to use new, fresh ginger.
  • Once you reach the tough fibrous parts, stop shredding the ginger so they don’t end up in your jam

Second, if you’re new to jam making, you’ll notice a mysterious ingredient in the list. Pectin! What is that?

Pectin is a gelling agent routinely used in marmalades, jams, and jellies, because when it’s cooked at a high temperature with acid and sugar, it creates a nice gelatinous texture.

Once you’ve got this recipe down pat, go crazy! Add basil, honey, lemon zest, peaches – all these are great condiments to pair with the kick of ginger.


 3 ½ cups peeled fresh ginger
 4 cups water
 5 cups white sugar
 85 g liquid pectin



Divide the ginger in half, and chop half into cubes; shred the other half in your Kenwood food processor using the shredding blade. Total ginger should equal 3 cups.


Place all the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes.


Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.


When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.


Pack the marmalade into your glass jars. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw very tight.


Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.


Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

This recipe uses Food Processors

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